Coleslaw with spiced cashews
I love a good coleslaw. It's something my whole family can get behind, plus all the friends that try it as well.
This one is adapted, and simplified from a recipe that Ottolenghi has on The Guardian for "Fancy Coleslaw". It is easily made vegan by using a vegan yogurt and mayonnaise.
2 medium carrots, peeled and julienned
½ savoy cabbage, shredded 3mm thick
4 tbsp lemon juice divided in half
100g Greek yoghurt, (I used Yoggu brand plain coconut based yogurt)
1½ tsp dijon mustard
1½ tsp honey
1 tbsp olive oil
35g parsley, chopped
Salt and pepper
For the spiced cashews
120g cashew nuts, roughly chopped (or other toasted nuts)
¾ tsp ground turmeric
¾ tsp ground cumin
1½ tsp ground paprika
¾ tsp sugar
¾ tsp salt
1 TBSP water
Heat the oven to 320F.
In a large bowl, mix the carrots, cabbage and two tablespoons of the lemon juice. Set aside for 20 minutes, drain in a sieve over the sink if there's lots of liquid released.
For the spiced nuts, place in a small bowl the cashews, turmeric, cumin, paprika, sugar and salt. Stir through the tablespoon of water so the spices cling to the nuts, place on a baking tray and roast for 15 minutes, until golden and crunchy. Remove and set aside to cool.
For the dressing, whisk together the yoghurt, mayonnaise, remaining lemon juice, mustard, honey, olive oil, salt and and pepper to taste.
Place the cabbage and carrots in a bowl. Pour the dressing over the vegetables and mix well. Add the parsley, stir to combine.
Just before serving add the nuts so they stay nice and crisp and keep their delicious spiced coat.